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Scallops and Cauliflower with Caper-Raisin Sauce

This unique combination of flavors has been on the menu at Restaurant Jean Georges since its opening, and it continues to draw raves. The form of the layered scallops and cauliflower is basic but lovely, and the dark green sauce has a mysterious, mustardy flavor; few people could guess what is in it, and almost no one could imagine how simple it is.

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Preparation

Preheat the oven to 250°F. Combine the capers and raisins in a small saucepan and add 3/4 cup water; simmer gently until the raisins are plump, about 10 minutes. Do not cook rapidly; you don't want to reduce the liquid. Let the mixture cool for a couple of minutes, then purée it in a blender. Return it to the saucepan.

Meanwhile, use a sharp knife or mandoline to cut the cauliflower florets into 1/4-inch-thick slices; you will need a total of 24 slices. Place 1 tablespoon each butter and oil in a large skillet and sauté the cauliflower over medium high heat; do this in 2 or more batches to avoid crowding (add another tablespoon of butter or oil when necessary.) Season it with salt and pepper as it cooks. Don't turn it too often; you want it to brown nicely. Total cooking time will be about 10 minutes, after which the cauliflower should be brown and crisp-tender. Remove and keep warm in a bowl in the oven.

Deglaze the pan by heating 1/4 cup water in it and stirring and scraping the bottom over high heat for a minute or two. Add the parsley and pour this juice over the cauliflower; gently stir and return the cauliflower to the oven while you cook the scallops.

Place 1 tablespoon each butter and oil in another large ovenproof skillet and turn the heat to medium-high. When the butter foams, add the scallops and cook on one side only until nicely browned, 2 to 3 minutes. Again, do this in batches to avoid crowding (adding another tablespoon of butter or oil when necessary). Remove the scallops from the pan as they brown and season with salt and pepper; keep them warm in the oven.

Reheat the sauce, then add the nutmeg, vinegar, and pepper and salt, if needed. Taste and adjust seasoning.

Spoon a little of the sauce onto each of 4 serving plates. Place 6 scallop pieces, browned side up, on each plate; top each scallop with a piece of cauliflower. Finish with a tiny grating of nutmeg.

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Recent Reviews

I love how the people who don't follow the recipie are the most ready to criticize the result. Like most recipies from master chefs, this one is amazing if prepared with an eye for the details.

markchristensen from NYC /

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This recipe is fantastic and a great show-off dish for guests. I have made this 3 times now, and have not changed a single thing in the recipe. It's perfect.

wbouck from San Francisco /

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I blanched the cauliflower before slicing it and made it much more manageable. Outstanding

bean00 from Clarks Summit, Pa /

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This was good but I'd rather have someone else make it for me. I tried for half an hour to cut the cauliflower thinly and it was a crumbly mess. Used a mandoline, then several different knives. Never got it right. Try to find a super tight cauliflower, mine was a little looser constructed, maybe that means it's older? (it was fresh and organic but just not hard&tight). The sauce is very good, and can be made ahead a few hours. I did this as a first course...if you do that, your main course should have little last minute prep as you'll end up with too much to do to get each course on the table.

AKaranas from bay area, CA /

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We were really
looking forward to
this recipe for a
special occasion
dinner as we are
definitely fans of
Jean Georges and
love scallops. We
all agreed that this
recipe was only
okay. Next time we
will definitely make
scallops with capers
and sundried
tomatoes (also on
Epicurious) which is
far better.